While the season has certainly turned warmer, I still like to cook an occasional hot meal, especially one where you can freeze the left overs for when you want something more hearty. I had come across this recipe this past winter and loved it. I pulled out the left overs the other day to have for my working lunch and they tasted just a good as the first time!
From Cuisine's Soups, Stews and Chilis:
Hungarian Goulash
3lb boneless beef chuck roast cut into 2in cubes, season with S&P
1/2 C flour
2 T veggie oil
2 C onion, diced
3 T garlic, minced
3 T paprika
3 C beef broth
1/4 C tomato paste
3/4 C sour cream
2 T red wine vinegar
1. Dredge beef in four, shaking off excess, then sear in oil in batches in a large pot over medium-high heat. Remove beef from pot and set aside.
2. Saute onion, garlic and paprika in pot for 30 seconds, then deglaze with broth, scraping to loosen any browned bits.
3. Stir in tomato paste and reserved beef and bring to a boil. Reduce heat to medium-low and simmer, covered, until meat is fork tender, about 1.5 hours. Off heat, finish with sour cream and vinegar.
If you want to make this more traditional beef stew, simply add your favorite frozen veggies the last 15 minutes of cooking. To serve as the recipe calls, make some hot, buttered noodles.
Family Factor: Yum-O
Stomach Factor: pretty mild
Time Factor: quick to put together, but long cooking time
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